When I was working a full day with little extra time to spare, my version of Apple Strudel was a quick go-to dessert to whip up with relatively little effort and not too many steps to remember. I had discovered phyllo pastry through my Aunty Joyce who used it in her Spinach Pie. It keeps well in the freezer and defrosts in no time at all. Buy a big bag of granny smith apples and get cracking,
For an alternative try Aria’s Caramel Apple Pie
- 1.2 kg granny smith apples
- 1 tsp salt
- ½ lemon juice and zest
- 100 g pecans
- 50 g brown sugar plus 1-2 Tbls extra
- 1 tsp cinnamon and extra for pastry
- 250 g phyllo pastry
- 100 g butter plus extra knob for apples
- Pre-heat oven to 180℃
- Peel and core the 1.2 kg granny smith apples. Slice into ⅛ or cut into cubes. Place in bowl of cold water with 1 tsp salt.
- Toast the 100 g pecans in oven for 5 min. Cool and roughly chop
- Drain the apples. Add the 50 g brown sugar to a large sauce pan and add the apples, ½ lemon juice and zest, 1 tsp cinnamon. Cook for about 5 minutes – 10 minutes until the apples are soft, but still hold their shape. Remove from heat and cool. Taste to ensure you are happy with their desired sweetness.
- Melt the 100 g butterin the microwave
- Wet a clean tea towel and place on the countertop laying it spread out and flat. Place 1 sheet of 250 g phyllo pastry and brush with the melted 100 g butter. Lay another sheet on top of that sheet of phyllo and repeat the process of brushing with melted butter. Repeat until all the phyllo has been used.
- Sprinkle 2 Tbls of brown sugar on top of buttered phyllo leaving a 2cm border around the edge of the pastry
- Sprinkle the toasted pecans on top of the sugar
- Add the apples on top of the nuts and an optional knob of butter
- Fold in the sides of the pastry border. Use the tea towel to roll up the strudel. Place onto a baking sheet lined with baking paper and bake in pre heated oven at 180℃ for 45 min. Serve with whipped cream